Fillet chicken breast.
Cover the chicken with plastic or cling wrap. Pound chicken to tenderize and flatten the meat.
Slice meat into desired serving sizes.
In a container, combine chicken, fish sauce, and garlic powder, a dash of black pepper, cornstarch and egg. Mix thoroughly until well combined.
Marinate for 15 minutes.
After marinating, pour in all purpose flour on a plate. Dredge marinated chicken into the flour until it is fully coated.
Deep fry chicken for 7 to 8 minutes or until it turns golden brown.
Remove from pan and drain for excess oil. Set aside.
Heat saucepan and melt in butter.
Add in carrots and all purpose flour, mix well.
Pour in water, stir and bring into a boil.
Mix in and dissolve chicken cube.
Pour in all purpose cream, mix well and bring to a boil.
Add a dash of black pepper and a pinch of salt to taste.
Simmer for 2 minutes then add parsley.
Continue to simmer and stir until you get the desired consistency of the sauce.
Remove from heat and pour into fried chicken fillets.
Serve and enjoy.